Store at room temperature for up to one month in a cool, dark place.Īhead, our favorite recipes that make good use of this delicious ingredient. When you lift it up, if your squash feels light, chances are it will be dry when you cut it open. Not only does it make a pretty handle-it keeps the squash from spoiling. Always buy squash with the stem attached. Choose acorn squash that has a smooth, taut skin, free of blemishes. When you buy acorn squash, it should have dark green skin, sometimes with yellow-orange patches or striations. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. I often line mine with parchment for easy cleanup. Place the acorn squash halves on the baking sheet cut-side up. Scoop out and compost the string and seeds. Preheat the oven to 425F and line a baking sheet with parchment paper. Place the squash cut side down on a baking sheet. Trim the ends from the squash (top and bottom), then halve lengthwise. Drizzle the squash halves with olive oil and season with salt and pepper. Enjoy this delicious comforting taste of fall. Buttery sweet and creamy acorn squash with maple butter glaze. Healthy, low carb, gluten free, paleo substitute for pasta. Remove the seeds and webbing of the squash. Easy to cook spaghetti squash in 15 minutes. Prep the acorn squash: Cut the acorn squash in half lengthwise. Look for acorn squash in early the fall through December. Prep the oven: Preheat your oven to 400F. Used as a cup for grains and other stuffings, acorn squash is an ideal vegetarian option for a holiday table. And it has one special feature not found in other winter squash-its perfect shape and size are ideal for stuffing. As with all winter squash, it's versatile and can be roasted or puréed, even pickled or marinated and served as part of a relish tray or antipasto platter. Acorn squash is more neutral, less intensely sweet than a butternut or hubbard squash, but like many squashes, it pairs well with a wide spectrum of flavors-sweet, spicy, and savory. The richness of butter, cream, cheese, or a generous coating of olive oil before roasting or baking bring acorn squash to a new level. Another plus: The skin of the acorn squash is actually edible, so you can cook it in the skin and eat the entire thing. The thin skin of the acorn squash makes it easier to cut and peel than many larger, hard-skinned squashes. To roast acorn squash, you’ll need to halve the squash using a very sharp knife and then scoop out the seeds. Turn squash prick insides all over with a fork. Set squash halves, scooped sides down, on prepared sheet. The result is one delicious, buttery half with gorgeous yellow-orange flesh for each person to enjoy. Slice a small piece off bottom of each squash half just enough to level. They're readily available in a handy size (about two servings per squash), which lends itself well to one of our favorite preparations: halved, seeded, and roasted until golden brown, with butter and brown sugar or maple syrup melting into the well inside. Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |